Cardamom bavarois

1.In a saucepan, scald milk with cinnamon and cardamom on low heat. Remove from heat; cover and cool.

2.Beat egg yolks with sugar until thick and pale.

3.Strain milk, discarding spices; whisk into egg mixture. Heat on low, stirring, until mixture coats back of a spoon. Remove from heat.

4.Soften gelatine in water; remove it from water and stir into hot mixture until it dissolves. Cool mixture; chill until it begins to set.

5.Whip cream until firm; fold into mixture.

6.Pour into 12 lightly oiled 1/3-cup moulds; chill at least 5 hours.

7.Meanwhile, to make raspberry sauce, gently heat raspberries with sugar and juice, lightly mashing raspberries. Puree in a blender or a food processor; press through a sieve.

8.Serve bavarois with raspberry sauce.